5 eggs
1 qt. milk
5 heaping tbsp. sugar
1 tsp. vanilla

Heat milk, cream yolks and sugar thoroughly. Add milk slowly. Beat egg whites until foamy (not too stiff). Fold into mixture. Add vanilla. Pour in casserole, set in pan of hot water. Bake slowly in 325 degree oven - when done inserted knife comes out clean. Serves 6.

Pie crust - to keep pie crust from becoming soggy, let frozen crust stand at room temperature for 15 minutes. Prick sides and bottom of crust with fork. Prebake shell for 5 minutes at 425 degrees. Let cool before filling.